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After making two savoury shortbreads on my weekend of shortbread baking madness it was time for some sweet ones starting with the classic plain shortbread which is always a favourite. Next however it was time for something more interesting and I was thinking that a chocolate shortbread would be nice. I figured that there were two main ways that chocolate shortbread could be done, either by making them all chocolate of by making them more chocolate chip cookie like and I was immediately taken with the idea of a light coloured shortbread filled with chunks of solid dark chocolate. Of course I opted to use a solid block of dark chocolate rather than chips and I just shaved off small pieces for use in the shortbread. The dark chocolate shortbread would be amazing just like that but I have been into the idea of combining sweet and savoury and the addition of a touch of salt to an otherwise sweet dish can be really amazing so I added some fleur de sel to the shortbread.

Dark Chocolate Shortbread with Fleur de Sel

Buttery shortbread filled with chunks of dark chocolate and a touch of fleur de sel.

ingredients

1 cup (2 sticks) butter, room temperature

1/2 cup powdered sugar

1 1/2 cups flour

1/2 cup cornstarch

1/4 teaspoon fleur de sel or coarse grained salt

1/2 cup dark chocolate, cut into small pieces

directions

Cream the butter and sugar.

Mix in the flour, cornstarch and salt.

Mix the dry ingredients into the wet ingredients followed by the chocolate.

Shape the cookies as you like an place them on a parchment lined baking sheet with an inch of space between them.

Place the baking sheet in the fridge and chill for at least 30 minutes.

Bake in a preheated 350F/180C oven until they just start to turn a light golden brown, about 8-14 minutes, remove and let cool. (Note: The shortbread will still be rather soft when it is done but it with crisp up as it cools.)

Love how quick and easy and yummy this recipe is, especially the often missed use of good salt with chocolate = brilliant! But, I would like to see the 30 minute chill time included in the "prep time" listing. It may not be work, but it is time needing to be considered for getting the cookies made. The bacon/peanut butter suggestion is also quite a tempting combination!

Okay, everyone's comments are so nice...but I am going to go there!! what the heck is Fleur de Sel??? sorry but is that a flour??? I am trying! Believe me, but I gave up lol... I know someone out there can help me! Also, did anyone try this recipe and did these cookie smelt in ur mouth. In my exp. shortbread cookies are hard when you bite into them. Is that the same for these? I sort of like my chocolate chips cookies to have that chewy effect... thanks...

Fleur de Sel is a type of salt from France. You could easily replace it with some coarse sea salt. These cookies definitely have a shortbread texture with a slightly crispy outside and a melt in your mouth buttery inside. They are not chewy like a chocolate chip cookie.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.